Nothing says comfort more than a bowl of creamy soup and this Loaded Baked Potato Soup is just that! It’s everything you want in a loaded baked potato, think bacon, sour cream, that rich filling- but soup form! It’s the perfect cozy meal, and best of all, it’s easy to make. Thirty minutes on the stovetop and dinner is ready!
It’s that kind of soup that you want to eat over and over again! The best part? The toppings. Use whatever you’d normally like, but I’m partial to more sour cream, bacon and, of course, chives. Fried onions would also be amazing!
Related: Jalapeno Popper Potato Soup
ingredients
directions
Add bacon to a large Dutch oven or pot and cook over medium heat until cooked. Remove the bacon, reserving 1 tablespoon of bacon renderings in the pot. Dice bacon and set aside.
Add butter to the same pot and once melted, toss in onions. Cook until translucent. Add in garlic and stir till fragrant, about 30 seconds to a minute.
Toss in flour and stir till smooth.
Pour in broth and add in potatoes. Season with salt and pepper. Bring to a boil and let cook for 10 minutes.
Add in cream and if using, red pepper flakes. Stir and continue to cook for another 5 minutes or until potatoes are fully cooked through.
Using an immersion blender, blend soup until smooth*.
*If you prefer chunks in your soup, feel free to only blend half, or alternatively, blend half and use a potato masher to mash the other half. This gives it some texture but still keeps the creaminess of the soup!
Let the soup simmer and add in cheese and sour cream. Mix till incorporated. Fold in half of diced bacon.
Serve and garnish with the remainder of the bacon and all your favourite toppings!
